Glucose syrup It also has a relative sweetness that is comparable to trimoline so you can use similar ratios as you would the original ingredient. Although this replacement is a useful sweetener, remember that glucose won’t always mimic trimoline well in every recipe.

Trimoline is an invert or inverted sugar, used widely in professional kitchens and bakeries. Trimoline helps to prevent crystallisation and gives a smoother texture in ice creams and ganaches. The thick, colourless invert sugar syrup also helps improve shelf life by preventing the absorption of moisture.

Trimoline or Nevuline is Invert Sugar, used in the baking and confectionery industry to prevent recystallization of sugars and will increase shelf life of baked items by retaining moisture.

It is used in baked goods, yeast doughs, butter creams, etc. It is bake stable and freeze stable. It can be used as a replacement of part sugars: croissants and brioche (25-30%); soft doughs (30-35%); white bread (20g per kilo of flour); dry cakes (4-5%); genoise cakes and madeleines (5-10%); butter cream (25-40%).

Glucose or corn syrup will not perform the same and are not acceptable substitutes in all cases, but both invert sugar and glucose can be used to help prevent simple crystallization in cooked syrups. Also, invert sugar is much sweeter than glucose.

Inverted sugar syrup can be made without acids or enzymes by heating it up alone: two parts granulated sugar and one part water, simmered for five to seven minutes, will be partly inverted. Commercially prepared enzyme-catalyzed solutions are inverted at 60 °C (140 °F). The optimum pH for inversion is 5.0.

You can also just simply substitute honey instead of glucose syrup in equal amounts. The flavor of the dish will obviously change but it might add an interesting twist to the recipe.

If you don’t have any trimoline then liquid honey or glucose syrup are excellent substitutes. Molasses, brown sugar, and corn syrup are also suitable for some recipes, but keep in mind they have characteristics that may not work in some applications. Nate Teague is a food writer who has been working in the food industry for the past decade.

Since brown sugar is made from granulated sugar and molasses, it’ll be the closest flavor match. The maple syrup or dark corn syrup would be the next best choice.

Trimoline is essentially a man-made version of honey, only it doesn’t have the “extras” that give honey its uniqueness. The biggest difference is flavor; while trimoline is flavorless, honey incorporates fruity, spicy, herbal notes which vary depending on its type.

Molasses Measuring Tip. Before you measure molasses or other sticky syrups, like corn syrup, take a minute to spray the measuring cup with cooking spray. This will keep the syrup from sticking to the cup, so it pours out easily and minimizes waste. Running your measuring cup under hot water will have a similar effect.